A classic puttanesca is beloved for its big flavors and simple preparation—and this remixed version is no different. We swapped out the tomatoes for bright greens and added a heavy helping of olives, capers, and brine to deliver all that saltiness we find ourselves craving from a good bowl of pasta. The finishing touch is inspired by another classic pasta and adds a glug of vodka to the mix to create a unified sauce. This cocktail-turned-dinner is on the menu as we celebrate our new line of American-made USA Enamel™ cookware. Bottoms up!
Level
Beginner
Prep Time
20 minutes
Cook Time
40 minutes
Serves
4
Cook it With Our
Directions
- Add 6 cups of water to a 6-quart dutch oven. Bring to a boil, add a tablespoon of salt. Add pasta and cook until al dente. Remove, toss with a tablespoon of olive oil, and set aside.
- In the same dutch oven, heat the olive oil over medium heat. Add the minced garlic, capers, anchovies, and sliced scallion whites, and sauté for about 3-5 minutes until fragrant and slightly softened. Add the chopped green olives; stir and cook for another 2 minutes to infuse the flavors.
- Deglaze the pan with olive brine and vodka, scraping up the browned bits from the bottom of the dutch oven. Toss in the fresh spinach leaves and cook for 2-3 minutes until wilted. Add the red pepper flakes and season with salt and pepper to taste. Stir well to combine all the ingredients.
- Add the cooked pasta to the dutch oven with the sauce. Toss the pasta in the sauce until it is well coated. Cook for an additional 2-3 minutes, stirring occasionally, to ensure the pasta is heated through.
- Remove the dutch oven from the heat and let it sit for a few minutes to allow the flavors to come together. Garnish with grated Asiago cheese, reserved capers and scallion greens, and fresh cracked pepper.
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